Name: Tequila Salmon
Ingredients: 1/3 cup orange juice (fresh ); 3 tablespoons extra-virgin olive oil; 3 tablespoons tequila; 1 tablespoon cilantro (chopped, fresh ); 1 tablespoon jalapeno pepper (minced, with seeds); 1 teaspoon garlic (granulated ); 1 teaspoon kosher salt; 1 teaspoon ground cumin; 4 salmon fillets (with skin, about 6 ounces each and 1 inch thick); 3 tablespoons extra-virgin olive oil; 1 tablespoon lime juice (fresh ); 1/2 teaspoon chili powder; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper (freshly ground ); 4 handfuls mixed salad greens (3 to 4 ounces); 1 cup cherry tomatoes (halved); 1/2 cup cilantro leaves (fresh, divided)

Jump to Recipe

In this rousing dish, bright citrus and classic seasonings do a hat dance with tequila around firm marinated salmon.

From Weber’s Big Book of Grilling

Tequila Salmon

Print Recipe Pin Save

Makes Servings

Ingredients

For the marinade:

1/3 cup orange juice fresh
3 tablespoons extra-virgin olive oil
3 tablespoons tequila
1 tablespoon cilantro chopped, fresh
1 tablespoon jalapeno pepper minced, with seeds
1 teaspoon garlic granulated
1 teaspoon kosher salt
1 teaspoon ground cumin
4 salmon fillets with skin, about 6 ounces each and 1 inch thick

For the dressing:

3 tablespoons extra-virgin olive oil
1 tablespoon lime juice fresh
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper freshly ground
4 handfuls mixed salad greens 3 to 4 ounces
1 cup cherry tomatoes halved
1/2 cup cilantro leaves fresh, divided

Instructions

Direct/Medium

To make the marinade:

In a small bowl whisk together the marinade ingredients.
Place the salmon fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 to 45 minutes.

To make the dressing:

In a large bowl whisk together the dressing ingredients. Set aside until ready to serve.
Remove the fillets from the bag and discard the marinade. Grill the salmon, flesh side down, over Direct Medium heat until you can lift the fillets with tongs without them sticking to the grate, 7 to 8 minutes. Turn, skin side down, and finish cooking for 2 to 3 minutes more. Slide a spatula between the skin and flesh and transfer the fillets to serving plates.
Toss the salad greens, tomatoes, and half of the cilantro in the dressing. Divide the greens among the serving plates, garnish the fillets with the remaining cilantro, and serve.